Receptacles in vehicles and/or containers are not to be used for transporting anything other than foodstuffs where this may result in contamination. Règlement (EG) n° 852/2004 2.1.1. The Commission may, and when it receives written comments from one or more Member States shall, consult Member States within the committee referred to in Article 14(1). 852/2004 des Europäischen Parlaments und des Rates vom 29. 178/2002, 852/2004, 853/2004, 854/2004, 882/2004 and trans positioning into the national legislation Council Directive 2004/41/EC of the European Parliament and of the Council. For any versions created after the implementation period as a result of changes made by UK legislation the date will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. 1. 4. Similarly, the requirement of establishing "critical limits" does not imply that it is necessary to fix a numerical limit in every case. 3 Règlement européen : 852/2004 B2H9L1 (1*) 11. The aim of this review shall be to ensure that the guides remain practicable and to take account of technological and scientific developments. Die Schulung ist die jährlich zu wiederholende Hygieneschulung gemäß VO (EG) Nr. (3)  Opinion of the European Parliament of 15 May 2002 (OJ C 180 E, 31.7.2003, p. 267), Council Common Position of 27 October 2003 (OJ C 48 E, 24.2.2004, p. 1), Position of the European Parliament of 30 March 2004 (not yet published in the Official Journal) and Council Decision of 16 April 2004. Directive as modified by Regulation (EC) No 1882/2003. Steam used directly in contact with food is not to contain any substance that presents a hazard to health or is likely to contaminate the food. There are changes that may be brought into force at a future date. The dissemination and use of both national and Community guides shall be encouraged. Moreover, since all food produced in accordance with the hygiene rules will be in free circulation throughout the Community, the procedure allowing Member States to exercise flexibility should be fully transparent. Where necessary, equipment is to be fitted with any appropriate control device to guarantee fulfilment of this Regulation's objectives. Having regard to the proposal from the Commission (1). if, one month after the expiry of the period referred to in paragraph 6, the Commission has not informed Member States that it has received written comments or that it intends to propose the adoption of a decision in accordance with paragraph 6. Pending the setting of the criteria or requirements referred to in Article 4(3), points (a) to (e) of this Regulation, Member States may maintain any national rules establishing such criteria or requirements that they had adopted in accordance with Directive 93/43/EEC. An integrated approach is necessary to ensure food safety from the place of primary production up to and including placing on the market or export. There are changes that may be brought into force at a future date. The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months. 852/2004 über Lebensmittelhygiene. Europaparlamentets och rådets förordning (EG) nr 852/2004. Following thawing, food is to be handled in such a manner as to minimise the risk of growth of pathogenic microorganisms or the formation of toxins. Il importe d'éviter tout flux d'air pulsé d'une zone contaminée vers une zone propre. 1. 29 April 2004 - Regulation (EC) 854/2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption. Such arrangements may also specify the period during which food business operators shall retain documents and records in accordance with paragraph 4(c). However, food business operators shall ensure that establishments are approved by the competent authority, following at least one on-site visit, when approval is required: under the national law of the Member State in which the establishment is located; by a decision adopted in accordance with the procedure referred to in Article 14(2). In the Annexes to this Regulation the terms "where necessary", "where appropriate", "adequate" and "sufficient" shall mean respectively where necessary, where appropriate, adequate or sufficient to achieve the objectives of this Regulation. This Regulation shall apply to all stages of production, processing and distribution of food and to exports, and without prejudice to more specific requirements relating to food hygiene. Ice which comes into contact with food or which may contaminate food is to be made from potable water or, when used to chill whole fishery products, clean water. During its session on 27 October 2004, the European Parliament discussed materials and products which will come into contact with food. A Member State may adopt national measures adapting the requirements of Annex II only: in compliance with a decision adopted in accordance with paragraph 6; or. 853/2004 des Europäischen Parlaments und des Rates vom 29. 6. It is, however, appropriate for Member States to encourage operators at the level of primary production to apply such principles as far as possible. Such objectives would supplement existing food law, such as Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food (7) which provides for the establishment of maximum tolerances for specific contaminants, and Regulation (EC) No 178/2002, which prohibits the placing on the market of unsafe food and provides a uniform basis for the use of the precautionary principle. Where appropriate, the Commission may propose general measures in accordance with paragraph 1 or 2. When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. In: (Baumgart J. 3. the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health. Vo eg 852 2004 - Die preiswertesten Vo eg 852 2004 unter die Lupe genommen. Regulation (EC) No /2004 of the European Parliament and of the Council of ... laying down specific hygiene rules for food of animal origin (6) lays down these rules. Member States may, without compromising achievement of the objectives of this Regulation, adopt, in accordance with paragraphs 4 to 7 of this Article, national measures adapting the requirements laid down in Annex II. The Commission shall invite the Committee referred to in Article 14 periodically to review any Community guides prepared in accordance with this Article, in cooperation with the bodies mentioned in paragraph 2. from 244.20 EUR VAT included . EU-Verordnung VO (EG) 178/2002 (Verantwortung des Lebensmittelunternehmers und Rückverfolgbarkeit) EU-Verordnung VO (EG) 37/2005 (Temperaturüberwachung für Tiefkühlprodukte) EU-Verordnung VO (EG) 834/2007 (Ökoverordnung zur Kennzeichnung … to use feed additives and veterinary medicinal products correctly, as required by the relevant legislation. 5 Gefahrenanalyse und kritische Kontrollpunkte Changes to Legislation. 9. primary production for private domestic use; the domestic preparation, handling or storage of food for private domestic consumption; the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer; collection centres and tanneries which fall within the definition of food business only because they handle raw material for the production of gelatine or collagen. Food premises are to have adequate natural and/or artificial lighting. With regard to public health, these rules and procedures contain common principles, in particular in relation to the manufacturers' and competent authorities' responsibilities, structural, operational and hygiene requirements for establishments, procedures for the approval of establishments, requirements for storage and transport and health marks. Having regard to the Treaty establishing the European Community, and in particular Articles 95 and 152(4)(b) thereof. It adopted the above Directive which replaces Directives Nos. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water consistent with the requirements of Chapter VII and be kept clean and, where necessary, disinfected. Such national rules shall ensure the achievement of the objectives of this Regulation. By acdbr. (14)  Five years after the entry into force of this Regulation. Diese Hygieneschulung spricht Mitarbeiter in folgenden Bereichen an: • Gastronomie • Hotellerie • Catering • Gemeinschaftsverpflegung • Schulverpflegung • Kitas • Bäckereien und Konditoreien • Metzgereien • Service • Produktion und • Verkauf. VO (EG) 852/2004. Food business operators may use the guides provided for in Articles 7, 8 and 9 as an aid to compliance with their obligations under this Regulation. It is also appropriate to provide for at least 18 months to elapse between entry into force and the application of the new rules, to allow the affected industries time to adapt. The cold chain is not to be interrupted. Egg product treated by heat treatment, obtained from shell eggs of enriched European Community farms (eg France, Spain, Italia...). Wenn Sie auf dieser Seite Fragen jeglicher Art besitzen, texten Sie uns sofort! Article 13.Amendment and adaptation of Annexes I and II, Article 15.Consultation of the European Food Safety Authority, Article 16.Report to the European Parliament and the Council, PART A: GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS, PART B: RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE, GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES), CHAPTER I General requirements for food premises (other than those specified in chapter iii), CHAPTER II Specific requirements in rooms where foodstuffs are prepared, treated or processed (excluding dining areas and those premises specified in chapter III), CHAPTER III Requirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a private dwelling-house but where foods are regularly prepared for placing on the market and vending machines, CHAPTER IX Provisions applicable to foodstuffs, CHAPTER X Provisions applicable to the wrapping and packaging of foodstuffs. 4 Allgemeine und spezifische Hygienevorschriften; Art. Use this menu to access essential accompanying documents and information for this legislation item. When such water is used, adequate facilities are to be available for its supply. Dependent on the legislation item being viewed this may include: Click 'View More' or select 'More Resources' tab for additional information including: All content is available under the Open Government Licence v3.0 except where otherwise stated. CHAPTER II FOOD BUSINESS OPERATORS' OBLIGATIONS, Article 4.General and specific hygiene requirements, Article 5.Hazard analysis and critical control points, Article 6.Official controls, registration and approval, Article 7.Development, dissemination and use of guides. Nevertheless, food business operators may use these guides on a voluntary basis. Europaparlamentets och rådets förordning (EG) nr 852/2004 (konsoliderad version) Vi strävar alltid efter att all publicering av EU-rättsakter ska vara korrekt. 3. An adequate number of washbasins is to be available, suitably located and designated for cleaning hands. Commission Staff working document on the Understanding of certain provisions on flexibility provided in the Hygiene Package (Frequently As… This will require the use of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface up to a height appropriate for the operations unless food business operators can satisfy the competent authority that other materials used are appropriate; ceilings (or, where there are no ceilings, the interior surface of the roof) and overhead fixtures are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles; windows and other openings are to be constructed to prevent the accumulation of dirt. Where chemical additives have to be used to prevent corrosion of equipment and containers, they are to be used in accordance with good practice. During thawing, foods are to be subjected to temperatures that would not result in a risk to health. Every person working in a food-handling area is to maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. 5. ): Mikrobiologische Untersuchung von Lebensmitteln, Behr’s Verlag … The HACCP principles referred to in paragraph 1 consist of the following: identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; establishing and implementing effective monitoring procedures at critical control points; establishing corrective actions when monitoring indicates that a critical control point is not under control; establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and. Directive 93/43/EEC shall be repealed with effect from the date of application of this Regulation. The requirements of this Regulation should not apply until all parts of the new legislation on food hygiene have entered into force. (2) OJ C 95, 23.4.2003, p. 22. Cleaning agents and disinfectants are not to be stored in areas where food is handled. General Description: From 1 January 2006, new food hygiene legislation has applied throughout the UK. Wrapping and packaging material re-used for foodstuffs is to be easy to clean and, where necessary, to disinfect. The dates for the EU versions are taken from the document dates on EUR-Lex and may not always coincide with when the changes came into force for the document. 2. Food business operators shall cooperate with the competent authorities in accordance with other applicable Community legislation or, if it does not exist, with national law. (OTHER THAN THOSE SPECIFIED IN CHAPTER III). It is appropriate for the hygiene requirements applicable to primary production and associated operations to differ from those for other operations. to use plant protection products and biocides correctly, as required by the relevant legislation. V zur Durchführung von Vorschriften des gemeinschaftlichen Lebensmittelrechtes vom 8. Official controls, registration and approval. Lebensmittelhygieneschulung Anhang II Kapitel XII Verordnung (EG) Nr. Ohne dieser Handlungsvorschrift ihre Notwendigkeit abzusprechen, ist damit aber doch auch eine Mehrbelastung der Gastronomen eingeführt worden. Since this Regulation replaces Directive 93/43/EEC, the latter should be repealed. be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. When national guides to good practice are developed, they shall be developed and disseminated by food business sectors: in consultation with representatives of parties whose interests may be substantially affected, such as competent authorities and consumer groups; having regard to relevant codes of practice of the Codex Alimentarius; and. Where foodstuffs are to be held or served at chilled temperatures they are to be cooled as quickly as possible following the heat-processing stage, or final preparation stage if no heat process is applied, to a temperature which does not result in a risk to health. 18. Regulation (EC) No. Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs (5) laid down the general rules of hygiene for foodstuffs and the procedures for verification of compliance with these rules. 17. 1. There is to be suitable and sufficient means of natural or mechanical ventilation. Mit der EG Verordnung 852/2004 besteht ein wichtiges Instrument zur Gewährleistung hoher Qualität von Lebensmitteln und dem Schutz von Erzeuger, Inverkehrbringer und Verbraucher. REQUIREMENTS FOR MOVABLE AND/OR TEMPORARY PREMISES (SUCH AS MARQUEES, MARKET STALLS, MOBILE SALES VEHICLES), PREMISES USED PRIMARILY AS A PRIVATE DWELLING HOUSE BUT WHERE FOODS ARE REGULARLY PREPARED FOR PLACING ON THE MARKET, AND VENDING MACHINES. 2. from 232.57 EUR VAT excluded . 852/2004), Hygienevorschriften für Lebensmittel tierischen Ursprungs (Hygiene-VO-853; VO (EG) Nr. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated area towards or into a clean area, in particular an area where foods likely to present a high risk to the final consumer are handled. Suchen Sie etwas Bestimmtes? Die in Artikel 5 VO (EG) Nr. REGULAMENTUL (CE) NR. Where heat treatment is applied to foodstuffs in hermetically sealed containers it is to be ensured that water used to cool the containers after heat treatment is not a source of contamination for the foodstuff.